Tuesday, December 18, 2012

Slow Cooker Cinnamon Almonds

Ingredients:

1 1/2 C. Sugar1 1/2 C. Brown Sugar3 Tbsp. Cinnamon1/8 tsp. Salt1 Egg White2 tsp. vanilla3 Cups Almonds1/4 C. Water1. Mix together in a large bowl sugars, cinnamon, and salt. 2.
In another bowl with a whisk, mix together the egg white and vanilla
until it is frothy. Add the almonds and coat thoroughly. This will
help the mixture stick to the almonds during the cooking process.3.
Prepare your slow cooker by spraying it with cooking spray. I used a 4
quart. Add the cinnamon almond mixture to the almonds and turn it to
low. Stir until the cinnamon sugar mixture is coated well on the
almondsBe prepared for your house to smell amazing!4.
You want to cook for about 3-4 hours. Mine took about 3. Stirring
every 20 minutes. In the very last hour, add 1/4 cup water and stir
well. This will ensure a crunchy coating and help the mixture to
harden. 5.
Line a baking sheet with parchment paper and spread the almonds onto
the sheet to cool. The almonds should be pretty sticky so be sure to
seperate them the best that you can and let them cool! *Update:
There is a lot of sugar left over in this. You can reduce the sugar
to probably about 1 cup of each and only putting about an 1/8 cup of
water. I am going to be testing it out this week. Also your almonds
will be very dark and clump together. Just spread them out and try to
unclump them as best as possible and let them cool.